Even though the beef industry is harmful to the environment, I just can't give up meat entirely—but I try to eat a lot less of it. So this recipe better be worth it.

A plant-based diet is one of the best way to help save the environment. I believe this. I believe that methane-producing cows, who often graze on land cleared of natural vegetation in order to support cattle farming, are not doing the planet any favors. So about six months ago, I made the decision to spend one day per week without any meat, poultry, or fish on my plate. No chicken salad, no hamburgers, no fish tacos—not even a little sausage in my breakfast burrito. The other six days of the week, I am careful to buy meat and poultry from small farms certified "humane"—I know this is a nebulous distinction, but it helps. (Food raised and slaughtered with a conscience is always more expensive, so that cuts down on my meat consumption too—when the ozone layer and my checking account are being drained, I take note.)

That being said: I would make even more of this steak next time.

The good news is, I don't have to feel too guilty: The recipe calls for grass-fed steak. Most conventionally raised cows are raised in feedlots and eat a mixture of corn and grass. A corn diet gives them tender, marbled meat, but it also gives them health problems, so they have to be treated with antibiotics. Cows raised on well-managed pastures are healthier and can even help reverse the greenhouse effect. (For more info and online sources, check out BA's page on Grass-Fed Beef.) Ok, I'm done with the hippie stuff. On to the recipe!

I bought Gelson's own organic, grass pasture grazed beef. I was only cooking for two so I decided to halve the recipe. Let me tell you: We could have eaten twice as much. I know I just spend two paragraphs sharing (hopefully in an only minor self-satisfied way) my beliefs on not eating a lot of meat, but if you are going to eat meat, you might as well enjoy it‐and I think you'll enjoy this.

I had never knowingly eaten chimichurri before. Traditionally, chimichurri is an Argentinian sauce used for grilled meats made from parsley, garlic, oil, vinegar, and usually something with a spice kick. This chimichurri was delicious! (I am more excited than ever to visit Buenos Aires.) I was initially wary because it is olive forward (the sauce, not Buenos Aires) and I have a small residual fear of olives leftover from childhood. But this was delicious, vinegary (in a good way), richly flavored, salty and a tiny bit sweet.

Having grown up in California, I think all steak should be grilled. Outside. On a barbecue. However, that's not always an option (living in apartments in Chicago and New York made that clear) so I have done my share of indoor grilling. This one takes the steak!

I rubbed the steak with paprika, salt, and pepper. After it marinated for half an hour (or up to 2 hours) it was time to throw it in a very, very hot cast iron skillet. Heating things to "almost smoking" makes me a little nervous. After both sides of the meat were browned I popped it into the oven to finish cooking.

I let the steak rest for a couple of minutes and then I sliced it and served it to myself (and my fiancé/roommate). We loved it. It was a beautiful dinner. I just wish there had been more of it.